Eggplant Lasagne

      As I mentioned in another posting, I ask the young ladies whom I teach, what food "scares" you because you don't know what to do with it?  And that is how this particular  dish was created. I think it is super healthy (why are people saying "healthful?")  because of all the veggies. And the fact that we didn't use pasta, I think you can add more cheese=fat.  No?
     Although usually our meals are on the table in 30 minutes or less, this dish will take a little extra time.  So I told them it was a "company" dish with the leftovers for a weekly meal. To my delight, they have made this dish for "company" and their moms to rave reviews. That's what it's all about.

Prep:
Preheat oven to 400.
Into a large bowl of water add the juice of 1 lemon and a pinch of salt. Set aside.
Grease a glass baking dish with about a tsp of olive oil. Remember to cover the sides
2 layers of paper towels


Olive oil enough to cover the bottom of a large skillet.
3 large skinny eggplant, I believe they are called Japanese eggplant, cut into long strips.(Think lasagne noodles.)    If you can't find Japanese eggplant  the fat ones will do. As you cut these strips put them into the water.
3 cloves of garlic minced
1 medium onion diced
2 stalks of celery diced
2 carrots diced
1 lb. of ground meat.  (You can use beef, turkey, chicken, pork etc.) For this dish "lean" is best. Mix pork with one of the other ground meats.(1/2 of each.)   You can also use an Italian sausage.  Just remove from casing.
1 can SW petite cut tomatoes (Any brand will do but these truly are the best except for Marzano which will break the bank!)
1 small can of tomato paste
red wine after you empty the paste fill the can with wine.
1 tsp. ground nutmeg
2 bay leaves
3 tbsp. Italian spice mix w/o salt (I make my own blend from my garden but you can buy a blend at any store.)
 3 cups of shredded mozerella cheese




Heat oiled skillet.   Brown meat.  Cut into the meat to break it apart with a wooden spoon.
Add the garlic and onion.  Continue to saute.
When onion is translucent continue with the other ingredients.
Add the canned tomatoes. Stir until combined.
Add celery and carrots.  Continue to stir.
Add the tomato paste.  Fill the paste can with red wine.  Stir to combine.
Add the pkg. of chopped spinach.  No need to thaw.  Stir it in until it breaks apart.
Add the rest of the ingredients. Let simmer for a few minutes.
Put 1 ladle of sauce on the bottom of the baking dish.
Take the strips of eggplant and lay them on the paper towels to dry.
Put a layer of eggplant being sure to overlap a 1/8 of an inch.
Ladle sauce to cover eggplant .
Sprinkle 1 cup of cheese evenly over eggplant/sauce layer.
Continue layering.
End with cheese.
Sprinkle with bread crumbs and parmesan cheese.
Place into oven and reduce heat to 350.
Bake for 20 minutes until bubbly and oozy.